Apr 29, 2013

My Obligatory Cinco de Mayo Post {Truckstop Enchiladas}

As a food blogger, there's often an obligation to post dishes that follow exciting food trends.  You know, to be with it.  Current.  Relevant.

I've never claimed to be with it.  I'm probably more out of it.  Not saying I'm current.  I'm still putting out fires from last week.  And relevant?  I had to look up how to spell it.  (Not really...that's what spell checker is for.)

Food bloggers also have an obligation, real or imagined--but mostly imagined, to post dishes that correspond to upcoming holidays, seasons, and/or events.

With Cinco de Mayo coming up, I feel bound by The Food Blogger's Sense of Duty to share something Mexican.

Or at least Tex-Mex.

But I also feel compelled to share these enchiladas not just because Cinco de Mayo is but days away.  I feel compelled to put these out there because they're good.

My favorite enchiladas kinda good.
From my favorite Tex-Mex cookbook: The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison & Bill Jamison

This and that:
* If you go away with one thing today, let it be the enchilada sauce.  It comes from the same person who shared my son's favorite Vanilla Muffins.  It's a bajillion and two times better than canned sauce.

* Normally I don't care for corn tortillas.  But I have to have them here.

* Good sides for these enchiladas are Arroz Pilaf and Frijoles de Olla

This post featured at:

Memories by the Mile

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Tex-Mex Truckstop Enchiladas
adapted from The Border Cookbook : Authentic Home Cooking of the American Southwest and Northern Mexico by Cheryl Alters Jamison & Bill Jamison

1 lb lean ground beef
1 onion, diced
1 pickled jalapeño, minced
2-3 cloves garlic, minced
3/4 tsp salt, or to taste
1/2 tsp black pepper
1 tsp cumin
1 tsp chili powder
1 roasted poblano pepper
1/2 cup beef stock
1/3 cup corn kernels, fresh or frozen
double recipe of Jessica’s Enchilada Sauce (below)
corn tortillas
about 1 1/2-2 cups grated cheese of your choice
Chopped onion for garnish (optional)

Brown ground beef in a skillet with onions, jalapeño pepper, and garlic. Drain excess grease.  Season beef mixture to taste with black pepper, cumin, and chili powder.

Add stock, chopped roasted pepper and corn. Simmer, covered, 10 minutes. At this point the filling can be refrigerated for a day.  Warm filling before making the enchiladas.

Preheat oven to 350. Grease a baking dish.

Warm tortillas in microwave until bendable. Using tongs, dip tortilla in sauce to lightly coat, letting the excess drip off.  Place the tortilla on a plate or cutting board.  Add about 2 rounded tablespoons of beef filling on top. Sprinkle grated cheese over mixture and roll enchilada tightly. Place in the prepared to baking dish. Repeat with more tortillas.

Pour remaining sauce over enchiladas, submerging them. Bake for about 25 minutes, covered with foil.  When the sauce bubbles and the enchiladas are heated through, uncover and top with additional cheese and/or chopped onion.  Return to the oven and bake until cheese is melted.  Serve.

Jessica's Enchilada Sauce
from JezzikaWezzika

*you will need to double this recipe for the enchiladas*

2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon salt
1/4 teaspoon garlic powder

Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute.
Add remaining ingredients bring to a boil and simmer for about 10 minutes.
Makes about 3 cups sauce.

Linking with:

Jam Hands  Hearth and Soul blog hop at Premeditated Leftovers Feeding Big
Love Bakes Good Cakes
nap-time creations
White Lights on Wednesdays
Miz Helen’s Country Cottage Photobucket
BWS tips button Freedom Fridays
Memories by the Mile
Foodie Friends Friday


  1. I.love.Mexican.food. And enchiladas are probably right near the top of the list! Pinned these, Michelle!

  2. Delicious! I make my enchiladas almost exactly the same way but I like to add cream cheese to the beef mixture and add the grated cheese to the top.

    I'll use storebought enchilada sauce in a pinch, but I don't really like it. I'm pinning this homemade sauce recipe for the next time. I'm sure it's way better than storebought.

    I'm working on my obligatory cinco de mayo post now. Can't decide what to make because I want to make it all!

  3. These look sooooooo delicious!!
    I'm a vegetarian, but I can replace the meat with ground soybean
    They look to good to pass :)

  4. Michelle,
    I know what you mean, but I have to say that Mexican Food is one of my favorites. This enchilada sauce sounds great (I don't care for canned red sauce). Thank you for sharing at Tuesday Trivia. I'm featuring you on Thursday's post.
    Wanda Ann @ Memories by the Mile

  5. Love Mexican food! Holiday or not, I will have it all year round and it seems the family is finally coming to grips with my more spicy type of foods :-) Thank you for sharing at our ALL MY BLOGGY FRIENDS party, Michelle !

    With A Blast

  6. Thanks for sharing on Foodie Friends Friday Cinco de Mayo with the many food bloggers who are looking for the obligatory Mexican dish recipe. This sounds delicious and spot on!.

    Please stop by to vote for your favorite recipe on Sunday.

    Joanne/Winelady Cooks

  7. My daughter's favorite food in the world is a cheese enchilada. She has never liked any of the sauces I have made. I need to try this one. Sounds like it would be perfect for her. Thanks for sharing on Thursdays Treasures.

  8. Well they certainly look good! Of course I am feeling a tad guilty for skipping the Cinco De Mayo posting now though.
    Thanks for sharing on Foodie Friday


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